Are you seeking a delectable and sophisticated dish that embodies the essence of Italian cuisine? Look no further than Pasta Marsala with Feta, a culinary masterpiece that harmoniously blends rich flavors and textures. Prepared with succulent shrimp or tender chicken, this dish combines the aromatic depth of Marsala wine with the tangy, creamy embrace of feta cheese. Immerse yourself in a culinary journey as we reveal the secrets behind crafting this extraordinary pasta dish, promising a symphony of flavors that will tantalize your taste buds and create lasting memories at your dinner table.
Let's cook with our recipes!
BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
CAMPANELLE WITH TOMATOES AND FETA
Easy weeknight pasta with tomatoes and feta cheese.
Categories Garlic Pasta Tomato Sauté Dinner Feta Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
- Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.
BAKED FETA PASTA
There's a reason this recipe went viral on TikTok! Baked Feta Pasta is about to become a new household favorite. It's simple to throw together and incredibly creamy and delicious. -Sarah Tramonte, Taste of Home Associate Culinary Producer
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.
Nutrition Facts : Calories 373 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 507mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
MARSALA AND MUSHROOM PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
- Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!
MUSHROOM FETA PASTA
"This is great 'company's coming' food," Erika writes from her home in Monroe, Michigan. For added color, she suggests substituting asparagus for half of the mushrooms.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the wine or broth, salt and pepper. Bring to a boil; cook, uncovered, over medium heat for 5-7 minutes or until liquid is evaporated. , Drain pasta. Stir into mushroom mixture; sprinkle with feta. Toss to coat.
Nutrition Facts : Calories 262 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 467mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
BAKED FETA PASTA
Try your hand at this easy vegetarian pasta bake - sweet roasted cherry tomatoes offer a delicious contrast with soft, tangy feta
Provided by Esther Clark
Time 45m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.
- Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes - the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.
Nutrition Facts : Calories 553 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.27 milligram of sodium
PASTA MARSALA WITH FETA
I was craving some pasta the other night and thought that Marsala wine would compliment it great. This recipe is what I came up with on the spur of the moment with what I had lying around my poor, grad school student's kitchen. I think it turned out delicious!
Provided by heatherp922
Categories Pasta Main Dishes
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium heat; cook and stir onion, garlic, and basil in the hot oil until onion is softened, about 5 minutes. Stir snap peas into onion mixture and cook for 2 to 3 minutes. Pour chicken stock, Marsala wine, and white wine into skillet. Add penne pasta; cook and stir until liquid is absorbed, about 5 minutes more. Season with salt and pepper.
- Divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 55.8 g, Cholesterol 16.8 mg, Fat 12.2 g, Fiber 3.9 g, Protein 12.1 g, SaturatedFat 4.1 g, Sodium 333.6 mg, Sugar 7.4 g
FETA CHICKEN MARSALA
Make and share this Feta Chicken Marsala recipe from Food.com.
Provided by Natures Cuisine
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marsala:.
- Season chicken with salt and pepper on both sides.
- In skillet on medium-high, add 2 T olive oil. Saute chicken for about 2 minutes on each side (just until lightly browned and cooked through).
- Transfer to plate and cover with aluminum foil.
- In same skillet, add 1 T oil and mushrooms. Season with salt and pepper then saute for 3-4 minutes (until softened and water reduced).
- Add garlic and saute for 1 minute.
- Add marsala and reduce (about 4 minutes).
- Remove from heat and add sour cream and feta.
- Garnish with parsley. Serve over rice.
- Rice:.
- Place all ingredients in pot. Bring to boil.
- Cover and simmer for 20 minutes.
Nutrition Facts : Calories 559.6, Fat 23.1, SaturatedFat 7.3, Cholesterol 84.8, Sodium 468.4, Carbohydrate 45.3, Fiber 2.5, Sugar 2.4, Protein 36.7
Tips:
- Use a good quality Marsala wine. A dry or semi-dry Marsala is best.
- Don't boil the Marsala wine. Bring it to a simmer over medium heat and let it reduce by half.
- Use a variety of mushrooms. Cremini, shiitake, and oyster mushrooms all work well.
- Cook the mushrooms until they are tender but still have a little bit of bite.
- Add the sun-dried tomatoes and olives towards the end of cooking so that they don't get too dry.
- Use a high-quality feta cheese. Feta cheese made from sheep's milk is the best.
- Serve the pasta immediately, topped with fresh parsley and additional feta cheese.
Conclusion:
Pasta Marsala with Feta is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of Marsala wine, mushrooms, sun-dried tomatoes, and olives creates a rich and flavorful sauce that is sure to please everyone at the table. The feta cheese adds a salty and tangy flavor that perfectly complements the other ingredients. This dish is sure to become a new favorite in your household.
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